Stuffed Brinjal Recipe: A unique and popular stuffed eggplant recipe from north Karnataka It is famous for its thick and spicy coconut-based gravy that is stuffed inside the slit purple brinjals. It is typically served as a side dish to jowar rotti or jowar bhakri for lunch and dinner, but it can also be served with chapati or wheat-based roti.
Throughout India, there are numerous eggplant-based curries prepared for various purposes and occasions. In fact, each Indian state has a delicacy with its own eggplant flavour. The ennegayi recipe with coconut curry is a north karnataka and Maharashtrian version of stuffed brinjal.
As previously stated, there are numerous stuffed brinjal recipes throughout India, which are typically served as a side dish with indian flat bread. I’ve posted several, including the north Indian version of baingan masala. But this ennegayi recipe is unique and personal to me. Since my childhood, this has been my favourite curry recipe. During my brief stay in Hubli, I developed a strong attachment to it. I liked it best with ghee rice or jeera rice, but it’s a deadly combination with jowar roti or bhakri. Furthermore, the eggplant used in this recipe differs from the large purple or green brinjal. The ideal eggplant for this recipe is a small, tender purple with white patches.
Furthermore, some simple and important tips and suggestions for making ennegayi or badanekai yennegai. First and foremost, choose small, tender eggplant with purple and white patches. If the brinjal is ripe and large in size, it may not taste good. Second, do not slit the brinjal into small pieces as shown in the video/photos. After slicing it, stuff it with the masala before frying it in oil. Finally, when adding cooking oil to the curry, you must be generous. This recipe’s name is ennegayi, which means “oil.” As a result, to get the true flavour, use a generous amount of oil while cooking and don’t be afraid to make it healthy.
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Stuffed Brinjal Recipe Card:
Stuffed Brinjal Recipe
Ingredients
To make masala paste:
- 1/4 cup peanuts
- 2 tsp sesame seeds / til
- 2 tsp oil
- 2 tsp chana dal
- 1 tbsp coriander seeds
- 1 tsp cumin / jeera
- 1/4 tsp fenugreek seeds
- 10 dried red chilli
- few curry leaves
- 1/2 cup dry coconut / kopra (sliced)
- small ball sized tamarind
- 1 tbsp jaggery / gud
- 1/4 tsp turmeric
- 1 tsp salt
- 1/2 cup water
Additional ingredients:
- 10 small brinjal / eggplant
- 3 tbsp oil
- 1 tsp mustard
- few curry leaves
- 1/2 cup water
Instructions
- First, cut the brinjals in an x shape without removing the stalk.
- Now, stuff all of the brinjals with the prepared masala paste and set aside.
- Heat 3 tbsp oil in a large kadai and sputter 1 tsp mustard and a few curry leaves.
- Sauté the stuffed brinjal on medium heat.
- Cook until the brinjals turn colour.
- Now add mix in the prepared masala paste and 1/2 cup water.
- Mix thoroughly while adjusting the consistency.
- Cover and cook for 20 minutes, or pressure cook for 2 whistles.
- Once the ennegayi is completely cooked, the oil separates.
- Finally, serve the ennegayi dish with joloda rotti or chapati.
Notes:
- First and foremost, adding oil is required; otherwise, the flavours will be lacking.
- Adding onions to the tempering will also enhance the flavour of the curry.
- In addition, if you are short on time, you can pressure cook for two whistles.
- Finally, the ennegayi recipe is delicious when served hot and spicy.
FAQ’s
How are brinjals stuffed?
Instructions for Stuffed Brinjal Image
Dry roast the peanuts until they are nicely browned.
In 1 teaspoon oil, sauté onions until golden. Cook until the raw smell of the ginger and garlic is gone.
Mix in the chilli powder, coriander or garam masala powder, and salt.
Wash and slit brinjals while keeping the stem intact.
Stuff them with this mixture and set them aside.
How do you prepare a brinjal for stuffing?
Separate the stems from the brinjals and cut them from the stem side so that the second end remains joined. Using a spoon, insert the masala into the cut part of the brinjals. In a pan, heat the oil and tamp in the heeng and cumin seeds.
What is the proper way to scoop eggplant?
Each eggplant should be cut in half lengthwise. Using a paring knife, cut around the insides of each half, then scoop out the flesh with a spoon to make boats out of the shells, leaving a 1/2-inch border. Set aside the flesh after coarsely chopping it.
Is it possible to eat the skin of an eggplant?
The skin is completely edible, though it can be a little tough on larger eggplants. If your eggplant is young, tender, and small, you can probably leave the nutrient-rich skin on for skillet frying or braising. Otherwise, peel the skin before slicing or cubing the flesh.
How does Indian eggplant taste?
Indian eggplants are more tender and sweeter than American and Italian eggplants. These eggplants have a smooth, dark purple skin and are small and round, only a few inches long. The skin of Indian eggplants is thicker than that of Chinese and Japanese eggplants, but not as thick as that of American and Italian eggplants.
Can you eat raw eggplant?
Can You Eat Raw Eggplant? Fortunately, the answer is yes! While the leaves and flowers can be toxic, the eggplant itself is safe to eat raw or cooked, and the compound that some people are sensitive to, solanine, is only toxic in large amounts.
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